Crockpot Ratatouille
A classic French vegetable stew made easy in the slow cooker, capturing the essence of summer produce in every bite.
Servings: 6 | Cook Time: 240 minutes
Prep Time: 20 minutes | Total Time: 260 minutes
Ingredients
- 1 medium eggplant, diced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups diced tomatoes
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Prepare Vegetables: Dice the eggplant, slice the zucchinis, and chop the bell peppers, onion, and garlic.
- Layer Ingredients: In the slow cooker, layer the eggplant, zucchinis, bell peppers, onion, and garlic.
- Add Seasoning: Pour the diced tomatoes and olive oil over the vegetables, then sprinkle with dried thyme, dried basil, salt, and pepper.
- Cook: Set the slow cooker to low and cook for 4 hours, or until vegetables are tender.
- Stir and Season: Stir the ratatouille gently and adjust seasoning if needed.
- Garnish and Serve: Before serving, sprinkle with fresh basil for added flavor.
Tips
- Cut vegetables into uniform sizes for even cooking.
- For a richer taste, sauté the onions and garlic before adding to the slow cooker.
- Serve with crusty bread or as a side dish to grilled meats.
Try a Different Way to Cook It
If you enjoyed this Crockpot Ratatouille recipe, you might also love this Air fryer recipe: Air Fryer Crispy Zucchini Tacos!